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Vegan Mushroom Bolognese

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1 Knorr Paprika & Sundried Tomato Stock Pot
300gr Mushrooms
2 Red Bell Pepper
2 Onions Small, diced.
500gr Tomatoes
3 Bay leaves
500gr Pasta Of your choice
1 Carrots Shredded

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Vegan Mushroom Bolognese

  • Dairy Free
  • Gluten Free
  • Vegan
  • Medium



The smoky flavours of this dish are reminiscent of the traditional slow-cooked bolognese sauce, but it is 100% plant-based.

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Slice the bell peppers and the tomatoes in half and place on a baking tray face down. Bake at 180C until charred. Once done, place in a bowl to cool, remove the skins and process with a hand blender or food processor.


Heat a drizzle of olive oil in a large sauce pan and saute the finely diced onions and chopped mushrooms. Once all the liquid has been absorbed, add the roasted pepper and tomato puree. Finally, add the Knorr Paprika & Sundried Tomato Stock Pot and a little water. Season with salt and pepper and let it simmer for at least 30 minutes for the flavours to melt together.


Boil your favourite pasta and mix in the sauce with a little pasta water to add velvety texture to the sauce.

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